Tag Archives: seafood

Kung Pao is one of my favourite chinese dishes. In Malaysia, they are normally stuffed into the yam “basket”. The 2 common choices are either chicken or cuttlefish. So today, I decided to try the cuttlefish. I have often seen this cuttlefish sold at the market but I just noticed today that they are actually not sold at the fresh seafood area but the frozen food shops. Interesting! They are normally soaked in water.

I’ve been into cooking seafood lately. Since our church moved to Wanchai, I’ve the chance to pop by the Wanchai market every Sunday after church. They have amazing varieties of fresh seafood and I love going there! So today’s menu is Kam Heong Clams or I should call it Kam Heong La La. In Malaysia, we call clams “la la”. No idea why ;P Kam Heong is a popular style in Malaysia with the aroma of curry leaves, which is not common at all in Hong Kong.

One of my buddies was not well (neither was I) and I thought it’d be nice to bring her some home-cooked food as a surprise. My mum used to boil this soup when I was young. It’s one of my favourites. It goes well with vermicelli, rice, noodles or just by itself. Simple and easy yet full of nutrition and yummy!

On the way home from work, I was pondering what to cook for dinner. My husband was not coming home for dinner so I wanted to cook something simple and yummy. I felt like eating fish head meehoon, a popular dish in Malaysia. But I didn’t fancy the trouble of frying the fish. I remember seeing a photo of crab meehoon before so I decided to cook that! I headed to the market and bought a flower crab. I took less than 30mins to finish cooking this dish and I was so satisfied with the taste 🙂

Method
1. Blanch the mee hoon with hot water, drain and set aside.
2. Melt the butter in a pan on medium heat. Add sesame oil.
3. Stir fry the garlic and ginger for 1-2mins.
4. Add the chicken broth and water. Let it boil.
5. Add the evaporated milk. Put in the flower crab, tomato and mustard cabbage.
6. Add the pepper and shaoxing wine. Cook for a few minutes till crab is red and cooked.
7. Pour the soup over the mee hoon and serve immediately.

I have never cooked crabs before. But on Sunday, while buying fish at the wet market, I started asking the seller how to cook crabs. He taught me to steam it with ginger and egg. Since the crabs were so fresh, steaming was the best way to get its taste.

Method
1. Clean the crab. Twist apart the legs and claws. Crack the legs and larger front claws with the back of the cleaver.
2. Put the ginger on the crab and pour in the egg.
3. Boil a pot of water with the bay leaves.
4. Steam the crab for 8-10mins.
5. Serve hot.

Method
1. Soak the vermicelli in cold water for 8-10mins.
2. Roughly cut the vermicelli with a scissors, about 3-4 times.
3. Divide the vermicelli among the scallops.
4. Heat up 1 tbsp of oil and pour over the garlic.
5. Season the garlic with a dash of sesame oil, soy sauce and pepper.
6. Put the garlic on top of the vermicelli.
7. Boil a pot of water. Steam the scallops on high heat for 3 minutes.
8. Serve hot.

It’s the time of the week again – cooking for my cell group. Initially, I wanted to cook curry but since I am down with sore throat, headache and slight flu, thought curry will not be a good idea. One of my favourite pasta recipes is Linguine alle Vongole. This is my 2nd time cooking this recipe and the last time was 2 years ago. I have forgotten which recipe I cooked from so I went browsing thru a few recipes and came up with one of my own 🙂

1. Boil a large pot of water. Add a little salt and olive oil. Once the water is boiling, cook the pasta according to packet instruction but minus 1-2 minutes.
2. Heat the olive oil in a large saucepan over a medium heat until hot. Add the garlic, dried chillies, tomatoes and half of the parsley. Stir for 2-3mins.
3. Add in the clams and squid. Stir for 1-2 mins then pour in the white wine. Add salt and pepper to taste. Cover the lid and cook for 3-4 mins. Stir them occasionally. Then, discard any clams that haven’t opened up.
4. Add in the remaining parsley and basil. Drain the pasta and into the pan.
5. Squeeze in the lemon and serve while it’s hot.